Lomo

Gran reserve cured loin 1/4 (300g / 10,60 Oz)

Made with meat from the slaughter of white pig and vacuum packed to ensure quality and conservation. It comes from the white pig, commonly known as SERRANO. A little salty. The first simplest level of the Ham -Jamón range.

Bellota 100% ibérico pack (Salamanca selection)

320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Salamanca. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Salamanca It is...

Bellota 100% ibérico pack (Huelva selection)

320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Huelva. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz each) each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Huelva. Without no doubt,...

Bellota 100% ibérico pack (Córdoba selection)

320 grams (11,20 Oz) of cured meats that come from 100% Iberian pigs fed with acorns during the montanera season and cured in Córdoba. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each. The pack includes bellota 100% ibérico ham, Lomo-loin, chorizo and salchichón-sausage from Córdoba, where they have...

Gran reserva sliced cured loin

Made with meat of the white pig, more commonly known as Jamon Serrano. Ready-cut into thin slices and presented in easy-open vacuum packed bag. This LOMO is a bit salty and the simplest type of the LOMO range.

The lomo ibérico is undoubtedly the most appreciated cured sausage of the Iberico pig. The pork loin, located on the back of the animal, is one of the most tender cuts of the pork. Its low external fat level combines perfectly with the iberico pig’s special ability to store good fat into the muscles.

To prepare it, the excess fat must be removed and let marinate in a special mixture to enhance its delicious flavours. Every "cook" has his own recipe, but traditionally the marinade contains paprika, oregano, salt, garlic and a little olive oil. The pork loin shall be in the marinade during a couple of days. Then the mixture will be stuffed into the same animal’s casing; hence the name of lomo embuchado ("stuffed Lomo").

After 10 weeks of curing process, the lomo iberico will be ready to seduce the fussiest palates. Traditionally, the "lomo iberico" is sold in one piece so the consumer might choose how to cut it while enjoying it as fresh as possible.

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